I want to become CM of Karnataka, says actor-cum-politician Ambareesh

Bengaluru, Mar 14: Infosys carried out evacuation at one of its satellite offices here on Friday after an employee came in contact with a suspected case of COVID-19, according to the company.

"We have taken a decision to evacuate one of our satellite buildings in Bengaluru as a precautionary measure, as one of our employees had been in contact with an individual with suspected COVID-19," the company said in its statement.

"Employees have been directed to work from home, and there is no impact on our client deliverables as a result of this temporary evacuation," it added.

On the other hand, Google also informed media on Friday that an employee at its Bengaluru office has tested positive for the COVID-19 and the firm has directed all its employees in that office to work from home as a precautionary measure.

"We can confirm that an employee from our Bangalore office has been diagnosed with COVID-19. They were in one of our Bangalore offices for a few hours before developing any symptoms. The employee has been on quarantine since then," Google had said in a statement. The search engine giant has asked colleagues who were in close contact with the employee to quarantine themselves and monitor their health.

The World Health Organisation (WHO) has declared the coronavirus outbreak a pandemic.

Coronavirus, which originated in the Wuhan city of China, has so far spread to more than 100 countries infecting over 1,20,000 people. India has reported two deaths and 82 confirmed cases of the deadly coronavirus.

The World Health Organisation (WHO) had declared the coronavirus outbreak a 'pandemic' and expressed deep concern.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."

Bengaluru, Jul 15: Karnataka on Wednesday reported 3,176 new cases taking the total count of cases in the state to 47,253.

A total of 1,975 new cases were reported from the Bengaluru alone, the state's health department said.

The toll has gone up to 928 with 87 deaths reported today.

The total count of COVID-19 cases in the country is 9,36,181.